What is the purpose of the chef who cooks the kitchen and charcoal grilled fish?

The selection of fish must be of the highest quality, because it is full of flavor when grilled. The weight is between two and five catties, the small spines are more fleshy and less, you can't eat the mouth, a mouth is full of thorns, eating this kind of fish, it is a veritable fish (troublesome), this British is the word that we learned. And when the fish is big, it can't be grilled thoroughly, the outside is burnt, and the inside is not cooked.

So if you want to eat, eat the kind that is neither fat nor thin, and if you are as fat as us, you can just go freely for the time being. The second is the fish method, first cut the fish from the back, let the fish open like a butterfly with its belly, and then soak it in the feed water for a period of time, let it taste before grilling. As for the charcoal fire of grilled fish, it is even more particular, absolutely not to use natural gas and coal gas, nor to use ordinary wood charcoal, you need to use good steel charcoal.

When grilling the fish, the fish is sandwiched with a special tong, brushed with oil, grilled over a charcoal fire, and finally supplemented with various flavors of toppings and vegetables.

You can go to the newspaper and look for a chef. You can also find your own grilled fish recipe, and make it yourself for the nail force. Grilled fish master Wang Hua provided me with a full set of correspondence recipe materials for grilled fish.

Very good. It's comprehensive and it's also very affordable. The grilled fish made with Wang Hua's recipe tastes very authentic and delicious.

Highly recommended.